POTATO AND ONION BAKE RECIPE
This French Layered Potato and Onion bake is a simple potato dish called Pommes Boulangère or Boulangere Potatoes. It is so easy to make and makes a great alternative to creamy scalloped potatoes or cheesy potatoes au gratin. The thin slices of potatoes and onions are cooked in broth with rosemary until they are soft and tender with a golden crust. A great side dish.
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 1h25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F /180°C. (see note 5)
- Use some of the butter (about 1 tbsp) to grease the bottom and sides of a 8 cup/2litre baking dish. Place this on a baking tray for easy.
- Peel and finely slice the onions.
- Use a mandolin, food processor or sharp knife to cut the potatoes into 1/8 inch (3-4mm) thick disks.
- Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.
- Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes, ensuring that it just covers the top layer.
- Dot the remaining 2 tbsp of butter over the top of the dish, cover the dish with foil and then transfer the baking dish and tray to the oven.
- Cook for 60 minutes then remove the foil and cook for a further 15-20 minutes until the potatoes are tender and the top is golden and crisp. (see note 5&6)
Nutrition Facts : Calories 235 kcal, Carbohydrate 40 g, Protein 8 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Fiber 8 g, Sugar 2 g, Sodium 616 mg, ServingSize 1 serving
BEEF AND ONION STUFFED POTATOES
Provided by Claire Robinson
Categories side-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Put the beef stock in a large saucepan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups.
- Put the potatoes on a rimmed baking sheet and roast until just tender, about 45 minutes. When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around the edges. Drizzle 1 tablespoon of olive oil on the baking sheet and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes.
- Pat the meat pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes. Remove the meat to a plate and carefully add a tablespoon of water to the hot pot, scraping up the brown bits from bottom of the pan. Add a tablespoon of olive oil and the pearl onions and season with salt and pepper, to taste. Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water, as needed, to deglaze the brown bits from the bottom of the pan. When the onions are a deep golden brown, add the reduced beef stock and the beef and their juices and bring to a boil. Reduce the heat to maintain a simmer and cook until the meat is tender, skimming fat off the top, if necessary, about 35 to 40 minutes.
- Pass the reserved potato flesh through a ricer or mash with a masher until smooth, adding hot water to loosen them. Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well.
- Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatoes and enjoy.
POTATOES WITH ONIONS & BEEF BROTH RECIPE - (3.8/5)
Provided by á-98782
Number Of Ingredients 7
Steps:
- Melt half the butter with olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions and potatoes. Pour over the stock. Cover the pan with foil and bake at 300°F until all the liquid has been absorbed, about 2-3 hours, removing the foil if you like a crisp top.
BEEFY ROAST POTATOES
These are an awesome way to fix potatoes when baked or mashed just won't cut it. It's simple, has lots of flavor, and the par-cooking broth can be re-seasoned and re-used for future batches, or can be re-tooled and turned into the base for beef soup recipes.
Provided by Rare Affaire
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Wash and cut up your potatoes, holding them into a bowl of cold water until ready to cook. We leave the peels on, but if you are just not a fan of potato skin, then feel free to peel them. You can also substitute several other varieties of potato: Dutch yellows, fingerlings, or chef whites are all excellent alternatives -- Russets can be used if you are careful not to overcook them -- red skin potatoes can even be used but they tend to be a bit firm for our taste.
- Combine broth, garlic granules, onion granules, and beef base in a heavy-bottomed sauce pan over medium heat. Stir to make sure the beef base is fully dissolved. Simmer for 10 minutes to allow the flavors to develop.
- Drain the potatoes thoroughly and add them to the broth, stirring to make sure all the potatoes get separated and don't stick together.
- Bring the broth back to a simmer and cook until the potatoes are barely done when poked with the point of a knife (how long this will take depends on the type of potato and how large they have been cut). If cooking Russets and the potatoes are tender, they are overdone and will be difficult to toss in the next step without breaking up.
- Remove the potatoes from the broth with a slotted spoon or spider and place them in a colander to drain thoroughly. (SAVE THE COOKING BROTH! It can be frozen and used again by re-seasoning, or turned into a beef soup, or any number of tasty applications.).
- Toss the potatoes in enough Panini Oil to coat thoroughly and season with salt & pepper.
- Spread on a sheet pan and roast for 30 minutes, turning every 10 minutes.
- Serve hot.
Nutrition Facts : Calories 140, Fat 0.7, SaturatedFat 0.3, Sodium 911.8, Carbohydrate 28.5, Fiber 2.6, Sugar 1.2, Protein 5.5
POTATOES BOULANGERE WITH WITH LEEK AND ONIONS
This dish is wonderful if you place a piece of buttered fresh cod on top 10 minutes before serving. Place back into a hot oven and continue to cook. Serve with a fresh spinach salad for a wonderfully light meal. Alternatively, serve with slices of roast leg of lamb studded with rosemary and garlic.
Provided by English_Rose
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350°F.
- Grease a rectangle roasting tin or a wide shallow dish with ¼ of the butter.
- Wash and slice thinly into rounds (don't peel the skins - they're good for you)
- Finely slice the onion and leek. Fry in another ¼ of the butter in a hot frying pan until lightly coloured.
- Arrange a layer of potato on the base of dish, sprinkle with onion and leek, and continue with another layer of potato, then more onion and leek. Keep building up the layers until you have finished all, ending with potato.
- Pour over the broth, then dot with remaining butter.
- Place in the hottest part of the oven for 45-50 minutes, until the potatoes are cooked and the top golden and crunchy.
- Serve.
Nutrition Facts : Calories 339.4, Fat 13, SaturatedFat 7.7, Cholesterol 30.5, Sodium 768.6, Carbohydrate 47.4, Fiber 5.9, Sugar 4.9, Protein 9.6
STEWED POTATOES
Diced potatoes stewed with onions, garlic, tomatoes, and rutabaga in broth. Chicken, beef, or vegetable broth may be used.
Provided by Marta Olynyk
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over medium heat, and saute the garlic and onion until tender. Stir in the tomato, and cook until heated through. Mix in potatoes and rutabaga. Season with oregano, salt, and pepper. Pour in the broth, and bring to a boil. Reduce heat to low, and continue cooking 15 minutes, or until potatoes and rutabaga are tender.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 42 g, Fat 2.6 g, Fiber 5.9 g, Protein 5 g, SaturatedFat 0.4 g, Sodium 20.5 mg, Sugar 4.3 g
POTATOES WITH ONION
Provided by Trish Hall
Categories dinner, easy, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Saute onions in olive oil over medium heat for 20 minutes. Spread across a baking pan, and cover with potatoes; then, pour in chicken broth, which should barely cover the onions and potatoes. Put some olive oil or butter on top. Sprinkle thyme over potatoes and onions. Bake for one hour.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 40 milligrams, Sugar 3 grams
GOLDEN POTATOES & ONIONS
This is a brilliant way to use up leftover potatoes, perfect with roast chicken
Provided by Good Food team
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 7
Steps:
- Heat the butter in a shallow pan and cook the onions with the thyme and bay for 20 mins until very soft, then turn up the heat to medium and cook for 5 mins more until sticky and golden.
- Add the olive oil to the pan, scatter in the potatoes and fry for about 10 mins until golden. They won't crisp because of the onions but you want them soft around the edges; add more oil to the pan if necessary. About 30 secs before serving toss through the parsley and season.
Nutrition Facts : Calories 238 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.17 milligram of sodium
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